Vietnamese Chicken Pho Noodle Soup (Pho Ga) — Vicky Pham

Flat rice noodles — You can get them dry in the dry goods aisle or fresh in the refrigerator section. They are easy to find as they are often labeled as Pho noodles. Above is my favorite brand that you can typically find in the refrigerated aisle.

Aromatics — Ginger, yellow onions, green onions and cilantro. These will help make the pho broth smell amazing.

Spices — The spices in Chicken Pho are fewer than the beef version. I’m only using dried coriander seeds here. Coriander is just another word for cilantro. If you have Chinese cinnamon (also known as Cinnamomum Cassia), throw in a stick as well, but it’s not required.

Seasonings — To get that authentic flavor, I will be flavoring the broth with sea salt, fish sauce, rock sugar, chicken bouillon powder, and MSG.

The last two are optional, but highly recommended. If you opt to not use them, simply add more salt and/or fish sauce to taste.

Garnishes — Yellow onions, green onions, and cilantro. Thinly slice and place them on top of the bowl for a beautiful finish.

Optional accompaniments — Vietnamese coriander (rau ram), shredded cabbage, Thai basil, fried shallots, ground black pepper, chili or jalapeno peppers, lime wedges, hoisin sauce, and sriracha chili sauce.

How to Make Phở Gà

Step 1. Roast the aromatics

In a small toaster oven, add ginger and shallots on a baking tray and roast at 400°F for 15 minutes. Lightly dry toast the coriander seeds and cinnamon stick at the bottom of the stock pot that we will be using to make the broth (about 20 seconds).

Step 2. Make the broth

To the pot with the toasted spices, add chicken, roasted ginger, roasted yellow onions, green onions, cilantro, and water.

Bring the pot to a boil then reduce heat to a low simmer, uncovered, for one hour.

Remove the chicken. One cool enough to handle, hand shred the meat and set aside.

Remove all solids with a fine mesh strainer until nothing remains but a clean and clear broth.

Season the stock to taste.

Step 3. Prep all the other Ingredients

Prepare the garnishes and other vegetables, if using. Cook the rice noodles per packaged instructions.

Step 4. Assemble the bowl

Add rice noodles to a bowl and shredded chicken. Ladle in hot broth. Garnish with your choice of toppings for a beautiful finish. Serve with your choice of vegetables, herbs, lime wedges and sauces.

Tips for Success

• Use a big pot. You will a pot big enough fit the whole chicken and all the extras without overflowing. A 6-quart stockpot for this recipe will do. If you have a smaller pot, it’s ok too. Just don’t put all the water in once. Make the stock with the reduced water and once the chicken has shrunken and some liquid has evaporated, add the rest of the water.

• A gentle simmer while making the broth keeps it clear. In Vietnamese cuisine, a clear broth is a happy broth.

• Make the broth on the salty side. Once broth hits plain rice noodles, it will be diluted. If you add other vegetable toppings such as bean sprouts and shredded cabbage, which have a high water content, it will further dilute your broth. It’s best to over season the stock and make a salty broth. The final product will then be perfect.

• Prepare rice noodles right before serving. These are the type of noodles that you DO NOT want to prepare in advance. These pho rice noodles are extremely delicate. They will break into short segments if overcooked or left to long in hot broth.